| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Andhra | Femina, Femina2, Seafood | 4 | servings |
INGREDIENTS
| 4 | lg | Crabs |
| 1 | ts | Turmeric powder; (5 g) |
| 4 | ts | Ginger paste; ( 20 g) |
| 20 | g | Garlic paste |
| 2 | Bay leaves | |
| Salt to taste | ||
| 6 | tb | Oil; (90 ml) |
| 5 | Onions; chopped fine (250 | |
| ; g) | ||
| 2 | tb | Ginger paste; (30 g) |
| 20 | g | Garlic paste |
| 1 1/2 | ts | Coriander powder; (7 g) |
| 1 | ts | Chilli powder; (5 g) |
| 30 | g | Coconut paste |
| 4 | ts | Poppy seed paste; (20 g) |
| 3 | tb | Tamarind pulp; (45 ml) |
| Salt to taste | ||
| 2 | tb | Oil; (30 ml) |
| 1/2 | ts | Mustard seeds; (2 g) |
| 24 | Curry leaves | |
| 100 | g | Crab; cooked and shelled |
INSTRUCTIONS
THE MASALA TO GARNISH CLEAN the crabs carefully, removing the grit from the shell and pat dry. Put in a large pot, add the remaining ingredients and enough water and bring to a boil. Cook for six to seven minutes. Heat oil in a kadai. Add onions and stir-fry until brown. Add the ginger paste and garlic paste. Stir-fry until the onions turn golden. Dissolve coriander powder and chilli powder in 60 ml water. Add to the pan and stir-fry until almost dry. Add the coconut paste and poppy seed paste. Stir-fry for four minutes. Add tamarind pulp and salt. Stir and add the cooked crab. Stir and add 120 ml water and stir-fry until the crabs are well coated with the masala. Remove and adjust the seasoning To prepare the garnish, heat oil in a frying pan, add mustard seeds. When they crackle, add curry leaves. Stir for a minute. Add the crab meat and toss for a minute. To serve: Remove to a serving bowl, and add the garnish. Serve as a starter. Converted by MC_Buster. NOTES : Andhra cuisine is not all Nizami. A piquant crab curry Converted by MM_Buster v2.0l.
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